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T replaced. T that holds the refrigeration and distributes it to the freezers and refrigerators is located the in existing tunnel. T on the roof of thestore. By taking the heat out of the tunnel, there is no need for the tunnel fan. Our HV conditioning units are operating normally and the store ismore temperate throughout the whole store. I of coolers or refrigerators loses refrigerant, it is supplied by other units, which nearly eliminates down times. Riester Refrigeration from Red Wing, MN installed our v
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SCOOP and draw humid, in outside T air. and it was so strong that it would pull our outside doors open this fan was full in use, it used a significant amount of electricity type of system was a large liability the in warmer months. When gas. this heat to the store to supplement the heat created by natural the winter months, the store benefitted by directing some of
of the building. T compressors that were located a tunnel in our in basement level Our older refrigeration system had eighteen separate the massive amount of heat created by these compressors. I replaced separate our older, compressor system. I that this investment would pay off in even more ways. refrigeration system. Our new parallel rack refrigeration system to the refrigeration and lighting needs. What we didn’t know was store this Spring was the purchase and implementation of a new separate pieces of refrigeration equipment. T electrical costs. Grocery stores are big users of electricity due A significant portion of the design of our recently remodeled we now have one piece of equipment replacing eighteen in efficiency was projected to savethe Co-op up to 20% in there would be a hint of tanginess lingering keeping the taste from tipping to insipid. T treat that is burned into my memory. T
be, giving these gems a flavor and richness of honey and spice. Since M the apple. T T weeks. Finding one that was intact was a bigger treat than getting a squirrel the in site of the rifle. ripensearly in September so these apples had been laying under the grass on the cool ground for turning our attention away from the woods and looking at the ground or the apple trees. E turns carrying the gun. rarely We shot anything our in hunting expeditions so one of us was always andthen we would find some apples deep the in grass under the big old M O the edge of the orchard next to thewoodland. only We had one single-shot rifle so we would take Color
Page 2 the Scoop Y FALL 2019 Improving our store through energy efficiency continued from page 1 Aside from one major maintenance call due to a failed valve, we are seeing noticeable savings in maintenance costs as expected and are on track to pay off the system in five years as originally expected. The second highest category of electrical needs in a grocery store is lighting. In our remodel, we retrofitted all of our fluorescent T-8 bulbs that are mounted on our ceiling to LED bulbs. Each bulb is about 30% more efficient than the fluorescent tubes and there are other benefits like longer lifespan resulting in less waste and less harmful elements used in production of these bulbs like mercury. Previously, our store lighting was dim and had a washed-out feeling. It was difficult to read product labels, especially on the lower rows of shelving. Nate Furler, Marketing Manager, worked with local electrician, Joel Teslow with Decorah Electric, to design a better lighting plan. By adding additional LED bulbs in the form of track lighting, we were able to highlight all rows of shelves and create lighting that brightens up the retail floor and helps the customer see the products better. Additionally, the lights mounted to the ceiling are dimmable and we can control the amount of light on our sales floor much better. We worked with our electrical contractor, Decorah Electric, to help us with qualifying rebates for our project. Once our project was complete, we received a $2,408 rebate for our LED lighting upgrades and we are still in the process of receiving a custom rebate on our new refrigeration rack system from Alliant Energy. In late 2013, we installed a 20KW solar array on the roof of our store. At that time, it was Round- supplying about 9-10% of our electrical needs. Rebates at that time were an incentive to the Round-uupp project and our board of directors knew that it was an important visual statement of fulfilling atat thethe our mission. Once this was completed, we became the most efficient grocery store in the state of Iowa according to the EPA’s Energy Star program. We wore this designation with pride, but we knew we could do better and improve our operations even more over time. Now, we are seeing this system produce about 15% of our total power needs due to efficiency improvements. A Register! future project slated for Spring or Summer of 2020 are a couple of electric car chargers in the Register!campaign city lot next to the Co-op…stay tuned! N An area that is difficult to calculate and provide actual data to support it is staff happiness. It is E I iety apparent to me and the management team that staff are more comfortable and more efficient owa Humane Soc with their work with the newly remodeled space. There are more smiles in the aisles with a The Oneota Community Food Co-op hosted a “Round-Up at the Register” campaign July 22nd brighter, re-freshed space. We are still developing new systems in each department to adapt to through August 5th. During this time, customers at the Co-op were given the opportunity to this new space and layout and we hope that you, the customer, are mostly happy too. It is our round-up their sale to the nearest whole dollar with these funds going to support the Humane hope that, over time, we will begin to see higher staff retention rates due to the changes we’ve Society of Northeast Iowa (HSNEI). The campaign held in July/August raised just over $2,000. made. The Humane Society of Northeast Iowa is a no-kill humane society founded in 1995 in Decorah, Efficiency by the numbers: Iowa to help abused, neglected, abandoned, and unwanted companion animals in the five- • In August, we reduced our electrical usage by 28% compared to last year. county area of Northeast Iowa – including Allamakee, Clayton, Fayette, Howard, and Winneshiek • Over $4,000 in electricity cost savings since mid-April. counties. Their rescue and adoption programs provide temporary care at the Love & Friendship • Installed 99 new LED recessed/can fixtures and 147 new LED track fixtures. Adoption Center and in foster homes for unwanted and abandoned animals. • Our 20KW solar array on our roof provides about 15% of our electrical needs. For more information about the Humane Society of Northeast Iowa (HSNEI), check out hsnei.org. • Since its installation (December 2013) our 20KW roof-top solar array has produced over Pictured in photo: (left to right) David Lester, Oneota Community Food Co-op, Cheyenne 126 megawatt hours of electricity. Christopher, incoming HSNEI Executive Director, Caroline Ellrich, current HSNEI Executive Director. Tunnel Project Electrical Savings kwh Savings 60,000
Greetings from the Board 50,000 We are sincerely thankful and excited as we Fairfield serving as the Executive Director embark on another wonderful year in support of the Chamber of Commerce. Detra brings of all the amazing people and projects real depth and experience in her knowledge 40,000 cooking at the Oneota Community Co-op. of local foods, business development, and In April the Board of Directors learned that, strategic planning. The entire board was unfortunately, Aimee Viniard-Weideman enthusiastic to snatch her up as we begin 30,000 would be moving away from Decorah and a strategic planning process this Fall, on would not be able to complete the last two the heels of our lovely renovation and as 20,000 years of her appointment. Since our 2019 our vision develops for the future. Please election ran uncontested, we were faced welcome Detra if you see her perusing the with a choice – hold another election in the aisles, we are all very lucky that she is willing 10,000 Fall, or reach out to see if there were any to pitch in and serve! Thank you Detra! known candidates who might be willing to In partnership, 0 immediately fill the big shoes that Aimee Scott Timm left behind. Luckily, we knew of an extremely Apr May Jun Jul Aug YTD Oneota Co-op Board President capable member who had considered running in the past, and we are all very lucky that she has joined us on the Board. In July we unanimously appointed Detra Dettman to fill the remainder of the vacant two-year term. Detra grew up in Northeast Iowa and returned to the area three years ago. She currently serves as a District Supervisor for the DNR. Before this, Detra worked closely with Specializing in the local food scene in sustainable Fairfield, Iowa, for 18 years. residential & She was a Coordinator, and light commercial then Executive Director for construction Pathfinders RC&D and was instrumental in the growth and vibrancy of the Farmers Market and many local foods projects in SE Iowa. She spent her last year in David J. Wadsworth • 563.419.0390 • wadsworthconstruction.com BW the Scoop Y FALL 2019 Page 3
RefineWSG, Refine 6.25L, Refine 24.4L. is decided by the industry with the most The Challenges of Organic Apple Harvest - • Ethephon - This chemical promotes influence or money to fund their own studies. How using fewer chemicals costs more red color but can also cause early fruit Labeling and safe use of pesticides is all over continued from page 1 drop. It is usually used with one of the the place and often defies logic. on the flavors become more intense with country! Cool sunny irrigated desert land can products above to keep the apples from If you want to see a convoluted label look at the aromatic components increase. This grow beautiful apples with much less effort falling. Some of the brands available are: the label for Malathion 50% EC. This is one ripening process continues after the apple than the humid regions of the country. Ethephon 2, Motivate, and Verve. of the oldest organophosphate insecticides is harvested. Many apples will get sweeter You are probably wondering how these big All these products are approved for use on that is still legal. It is a common pesticide after harvest as the last of the starch turns orchards can get all their apples picked when apples. None of them will kill you or make you to use late in the season because it has a to sugar. The acid level continues to drop tens of thousands of bushels are ripe at the sick right after ingesting these chemicals. short day to harvest interval. On strawberries making the apple taste even sweeter while same time. It also seems impossible for the In my opinion the long-term affects or the pesticide can be applied up to three it loses its tanginess. The texture will little apple orchards to get the fruit harvested interaction with other chemicals are not days before harvest and you can reenter soften until the flesh becomes applesauce. at the right time when the owner is managing looked at very thoroughly when considering (REI) the strawberry patch within 12 hours Generally, the aromatics continue to increase an apple stand, giving tours, making caramel registration. Besides, the small risk to the of application. On pears you can apply the up until the apple begins to decay. apples, and doing this all on weekdays so consumer is minimal compared to the benefit pesticide one day before harvest. On grapes Where in this ripening process do you like they can focus on sales on the weekends? of more apples being harvested with lower you can harvest three days after application, your apples? Do you love the rich flavor of The answer is plant growth regulators or prices to the public. Right? but you cannot allow workers to handle the a fully ripe apple, or is the crunchy texture PGRs. There are several different chemicals I think I have a fairly good understanding of vines for three days after application. With what gets your attention? Did my reminiscing that can be sprayed on the apple trees right these products and how they work. I have peaches you cannot apply within 7 days of about finding my prize McIntosh give before harvest. Some keep the apples from a Masters degree in science and have an harvest and the REI is 24 hours. you pleasant memories of autumn in the dropping by inhibiting the development of the undergraduate degree in Integrated Pest When it comes to application of Malathion Midwest, or make you squirm when imagining abscission zone in the apple stem. Others Management. I feel I have a little better on vegetables it is even more crazy. With biting into that mealy apple? The majority of block the development of ethylene which understanding of these products than the celery you have to wait 7 days between apple eaters notice texture above all else. promotes ripening. You may have heard average Joe. I am not a backwoods old hippy application and harvest and the REI is 24 Knowing that fact, most apple growers will of the old trick to ripen fruit or vegetables spouting about government conspiracies and hours. With cucumbers you have to wait harvest apples on the immature side, making by placing them in a bag with an overripe with little to no knowledge about agriculture. one day after application to harvest and the majority of apples in the box firm and banana. The banana is breaking down and I am an educated middle-age hippy living in the REI is also 24 hours. With head lettuce crunchy. Some will be underripe and lacking producing lots of ethylene which then speeds the backwoods, and I choose not eat food you have to wait 14 days after application in flavor, but none will be soft. up the ripening of the other produce in the that has been treated with these chemicals to harvest. This variation on vegetables is Apple varieties vary in ripening bag. and I choose to grow fruit without them. listed on the same label with the same rate characteristics. Some ripen evenly. All the These chemicals are readily I don’t like the idea of treating fruit of application. It does not take a degree in apples on the tree turn color at the same available at most farm with chemicals shortly before chemical engineering to figure out there will time with the flavor and sugar level being stores or pesticide harvest. The PGRs are be the same amount of pesticide residue consistent among all the fruit on the tree and dealerships. not just on the surface, on a cucumber as there is on a head of in the orchard. The old Red Delicious has this Company reps they are absorbed by lettuce after two days. If you believe your advantage. When grown in the arid northwest and sales people the apple tree and conventional produce is perfectly safe on the desert side of the mountains the promote the make physiological because the EPA or FDA says it is, I have a weather is as consistent as can be. Apple use of these changes to the bridge to sell you! growers can schedule the harvest of Red products as apple just before I have to control the same pests in my organic Delicious by choosing a date after they turn necessary tools it is picked! orchards as the conventional apple growers red. to help the In addition to do. I will also spray insecticides close to Unfortunately, many apple varieties ripen farmer make the PGRs extra harvest if my insect-monitoring and computer unevenly requiring several pickings over a ends meet. pesticides are models tell me the crop is at risk. The big week or two. Some varieties will drop the They can spray applied close to difference between organic insecticides and apples as they ripen while others will hang an apple variety a harvest because synthetic insecticides is the synthetics are onto the fruit so the tree will have overripe few days or a couple that is when the apple designed to have much more residual activity. and underripe apples at the same time. weeks before harvest is sweetest and most For example, a natural pyrethrin insecticide Harvesting these apples requires training the to slow down maturation. attractive to pests. Who will only be active for a day before it naturally staff how to harvest the fully ripe fruit while Other chemicals will allow knows how these pesticide breaks down. A synthetic pyrethroid resists leaving the rest for the next picking. Timing maturation but keep the apples residues interact with the PGRs in the break down for weeks. Pesticides that the harvest is critical, especially on the from dropping. Some products will stop drop fruit? Nobody tests for that. Many of the come from natural sources do not hold up varieties that can get overripe and soft. You but delay color development. No problem, synthetic pesticides that are applied late in to sunshine, rain, or oxygen. This year has have to be sure to pick the ripe ones before there is another chemical you can spray to the growing season have very short day to had unusually high pest pressure with the they get to that state or you end up with lots turn the apples red. Most apple growers harvest restrictions. heat and record-breaking rainfall. I am still of beautiful but soft apples in the box. big and small cannot afford to NOT use I don’t trust the way the safety rules and monitoring pest pressure with insect traps. these products. Price pressure is huge in Activity of two major pests has remained There are a lot of ways an apple grower can restrictions are established. Unfortunately, the produce industry, a grower can’t lose a the rules are set up by several different high much longer than in other years. Apple lose money at harvest time. Pick too early percentage of his crop to drop and compete growers will be spraying pesticides on late and the apples are poorly colored and lack regulatory divisions that don’t all look at the with the grower who gets 20% more fruit available information in the same way. One apple varieties after the early varieties are flavor. Wait too long and many of the apples because no apples fell. harvested. will drop before harvest or a portion of the crazy example are pesticides that have a crop will be overripe and not marketable. If you don’t trust this information coming shorter field reentry interval than the day to It is not hard to understand why it is more Our midwestern climate can complicate from an organic apple grower here are harvest interval. In this case the farm workers expensive and riskier to grow apples without harvest with hot sunny days followed by warm some of the products that can be used to representatives have more influence on the PGRs. More labor and management are nights (which advances ripening without manipulate apple maturation. Do a quick labeling than the consumer groups. Another required to harvest apples without PGRs. developing color) or we can have cool cloudy search and look them up yourself. issue to keep in mind is that many of the The pesticides used by organic growers are weather (which delays ripening and coloring). • Harvista – contains 1-mcp which binds pesticide’s labels recommend treatment much less affective and usually cost more These conditions can change literally up ethylene receptors on the plant cell intervals that are longer than the day to than conventional pesticides. In most cases overnight. Then throw in the occasional fall membrane making them unresponsive to harvest interval. If you don’t believe this look we make more applications (because the thunderstorm with high winds to blow off the the ripening affects of ethylene. Can be up the label for Sevin SL from Bayer. The label pesticides break down quickly) to control the apples that are just about ready to harvest. applied three days prior to harvest. suggests that you will get control of pests same pests with products that cost more and A thunderstorm in the three-day forecast • Retain – contains aminoethoxyvinylglycine by treating apples on a 14-day schedule, yet allow more pest damage. when Honeycrisp is in season means drop which binds irreversibly with a key ripening you are allowed to apply it four days before The next time you are making the decision everything else and pick as many apples as enzyme. For best results apply with an harvest. You can control pests for 14 days about buying an organic apple or saving possible before the storm blows them off. organosilicone surfactant such as Silwet and you are safe to eat the fruit in four days. money and buying a conventionally grown L-77 or Slygard 309. What apples really like are dry sunny days What is considered “safe” does not apple for a dollar a pound less, think about all • NAA - napthalenacetic acid is a synthetic follow any logical scientific method. the chemicals that were applied to that apple with cold nights. This stimulates the tree to auxin that interferes with the enzymes ripen the apples and develop the maximum Of course, everything is based on peer a few days before it was picked. How much that create the abscission zone in the reviewed scientific studies, but the results poison are you willing to feed your family red color. That is why Washington state apple stem. There are several formulations became the top apple growing state in the are interpreted differently by different in order to save a couple bucks on a bag of available: Fruitone L, Fruitone N, PoMaxa, “authorities”. Much of the safety labeling apples?
Creative Midwest Fare • Local Seasonal Menus Monday-Saturday • Lunch 11-2 • Dinner 5-9 • Bar til close 120 Washington St. • Decorah • 563.382.3067 BW
Page 4 the Scoop Y FALL 2019
Plast u c Thee constant battle ic T d Members of our staff work diligently to stay up-to-date and understand what items our recycling h e center has found a market for. Because of this, we attempt to remain agile in our buying e R o R practices - seeking to utilize as much plastic packaging as possible for in-store use that can oad t be recycled at our local county recycling center or that is manufactured with plant-based, By: Liz Lesser, Deli Manager, and Nate Furler, Marketing Manager renewable ingredients. According to PBS “since 1950, cumulative plastic waste has amassed to 6.3 billion metric tons. We did have an unfortunate instance several months ago where some of our research was Twelve percent (800 million metric tons) has been incinerated and nine percent (600 million misunderstood internally and led us to purchase number 3, 4, and 5 plastic containers for metric tons) has been recycled.”1 The balance continues to accumulate in our landfills and our Bulk and Produce departments thinking that we could recycle them in this area. Once we landscapes. According to the Washington Post almost half of America’s recycling was being became aware of this, we immediately began phasing out these types of plastics. We are happy shipped to China until 2018 when China announced they would not buy it anymore. “Since the to report that most of these plastic 3, 4, and 5 containers have been used up and the number 1 China ban, America’s plastic waste has become a global hot potato, ping ponging from country and 2 plastic containers in these departments have made their way back to the shelves. to country,” reported The Guardian.2 Plastic waste, not just from the United States, is a global crisis. Solutions are being sought by world leaders, consumers and businesses. We continue to In the Deli be one of those businesses. Our in-house Deli has taken a slightly different approach and has made the choice to switch to Since the Co-op’s incorporation in 1974, we have had options available to reduce plastic compostable plastic clamshells and other hard plastic containers for items that are packaged consumption at the shopper level. In our bulk sections in both Grocery and Wellness, customers in-house. It was a difficult decision because neither of the currently available packaging have always had the option to bring in their own containers to fill with an assortment of solutions is ideal. Recyclable plastic is petroleum-based, which is not renewable but can be products. recycled. On the flip side, compostable plastics will only break down efficiently in relatively precise, commercial composting setups – which we do not have in our area. However, they are Checkouts composed of renewable, plant-based ingredients instead of petroleum. It’s undoubtedly a trade- We have resisted the urge to supply what has become the ubiquitous plastic bag at the off and neither is a perfect scenario at this point. But we remain hopeful that advancements will checkout. We continue to offer paper bags and cardboard boxes – both of which are renewable, soon lead to a product that can be broken down more easily by the natural world. have recycled content, and are also recyclable. Our cardboard boxes are on (at a minimum) their second life when they arrive at our checkout stands due to the fact that they are what our Plastic keeps food fresh longer products arrived in. Another big factor we are aware of is that plastic keeps food fresh longer - reducing food waste. This is extremely important and has dramatic impacts when we consider fresh products such We also have a “borrow-a-bag” program that allows shoppers to borrow a reusable fabric bag as those in our Deli and Produce departments. The Deli has been performing an evaluation to that they use and return to the store the next time they shop. We do still have a small supply of determine what items can be packaged in plastic alternatives – such as cardboard. This has led plastic bags on-hand at our checkouts, but they are only used for the occasional leaky product. to us shortening the expiration dates of items while also tracking the waste levels to determine which items can affordably be in cardboard and which cannot. In addition, some items just do Plastic bags in the store not function for our customers, such as the current paper chicken bags which leak. We do offer plastic bags for customers to utilize in our Bulk, Produce, and Meat departments. The bags that we supply on rolls have nearly all been transitioned to recycled content. However, Plastic protects produce from spoilage (particularly dehydration) much better than cardboard. we are working to go a step further and secure a compostable version of these roll bags. We have This means that products shipped thousands of miles do not hold up well in cardboard and the heard reports from other co-ops that the compostable bags are considered too brittle by some resulting waste of product negates the use of the cardboard. Only in certain circumstances consumers. We have ordered some to test them out ourselves – with the hope that we will be (ideal harvest and growing conditions included) will fresh product work to be packaged in able to transition to these instead. cardboard alternatives to plastic. (You’ve likely experienced firsthand the difference between the shelf life of salad greens and mixes packaged in hard plastic clamshells versus their bulk The best part about these plastic bags in particular is that they will be compostable in a home counterpart.) composting system. Typical compostable plastics that are hard like clamshells and round containers are only compostable in very specific commercial facilities. So this would be something many of our owners and shoppers would be thrilled to see. Moving Forward Members of our staff continue to meet with local recycling professionals to understand where our plastics go, to help us determine which plastics to purchase to ensure recyclability, and how Reusable water bottles to set up the best recycling system within our organization to capture and sort items efficiently A number of years ago the Co-op decided to not charge customers to refill their “single-serving” and successfully. This process is ongoing for us as the market for both recycled material and new reusable water bottles at our taps in an effort to encourage reusable drinking containers. With packaging are routinely in flux. the remodel we have made it even easier for this to happen with the addition of a faucet and drinking water dispenser in our seating area, as well as the water dispenser located right next to Other team members have spent countless hours researching possible alternatives to plastic our checkouts. altogether, meeting with vendors at trade shows, visiting other co-ops and looking at what they are using to package their products, and putting sales representatives to work searching for Lots of apples, lots of varieties better alternatives. Local, Fresh Apples For the Deli in particular, we also researched a glass container exchange program for items such as soups and dressings. Unfortunately, we were advised by the Iowa Health Department that we Local,Peake Fresh Orchards Apples could not take this route in this department. We have sweet, crunchy Honeycrisp. Plastic usage, recycling, and waste is a complex problem that we as a society must take open weekends responsibility for – just like climate change and the fair treatment of workers throughout the starting Sept 21st globe. At the Co-op, we are constantly challenging ourselves, our shoppers, and our community openSaturdays week 8:00ends am - 6:00 pm to be diligent in finding solutions to these human-created problems. It’s easy to become Sundays 12:00Saturdays noon 9:00- 5:00 am pm - 5:00 pm complacent or lose hope. But we must remain diligent and affect change – one cardboard package, one fair trade organic cup of coffee or bar of chocolate, or perhaps one refillable bulk Sundays 12:00 noon - 5:00 pm container at a time. We won’t stop trying. Join us. Hayrides,Hayrides, Sundays Sundays 2:00-4:00 2-4 pm pm through October 1 https://www.pbs.org/newshour/science/humans-made-8-3-billion-tons-plastic-go through October 2 https://www.theguardian.com/us-news/2019/jun/17/recycled-plastic-america-global-crisis TakeTake Highway Highway 8 east 9 east from from Decorah Decorah to to intersectionintersection of of Hyway Highway 51, 51,go northgo north on on AppleApple road road (gravel) (gravel) and and follow follow the the signs. signs. Find us at the Winneshiek Farmers Market (563) 382-4486 • (563) 568-3979 Like us on Facebook to follow our Fall Harvest Season (563) 382-4486 • (563) 419-0449 Color
the Scoop Y FALL 2019 Page 5 Let 's M e at at the Co-op
Smart Chicken (thighs, drums, Coastal Seafoods (frozen or raw breasts) tilapia, frozen or raw shrimp) · Committed to responsibly sourced Applegate (bacon, sliced deli meat, "Natural" line Lorentz (bacon) seafood - harvesting or farm raising last frozen sausages, chicken tenders/nuggets, · No antibiotics P · 100% vegetarian diet, no animal by- seafood responsibly with consideration ce i hot dogs) · No nitrites or nitrates c products u for the long-term health of the · No antibiotics · No MSG T d · No MSG environment and the livelihood of the h e · No GMO ingredients · 100% vegetarian fed · No nitrites or nitrates added people that depend on the environment e R · 100% vegetarian diet, no animal by- · harvested utilizing Controlled- o · No antibiotics Road t products Atmostphere Stunning (CAS) - puts birds · No hormones Beard Beef (ground beef, assorted · No nitrites or nitrates added to sleep before sacrifice · Cannon Falls, MN beef cuts) · No artificial ingredients or preservatives · Butchered and trimmed by hand · Certified organic · Applegate humanely raised (Five · Air-chilled (not water) Thousand Hills Cattle Co. · Grass fed Freedoms of Animal Welfare - Freedom "Organic" line (ground beef, hot dogs, select cuts, sausages, · Decorah, Iowa from Hunger and Thirst, Freedom from meat sticks, brats, snack packs) Same as natural plus the following: Discomfort, Freedom from Pain, Injury, · Free-range (access to outdoors) · 100% grass fed beef - lifetime grazed Highland View Farm (ground or Disease, Freedom to Express Normal · Certified humane through HFAC (Humane · Regenerative agriculture practices beef, assorted beef cuts) Behavior, Freedom from Fear and Farm Animal Care) program · No GMO or conventional ag components · Scottish Highland Beef Distress) · Certified non-GMO diet in forage supply · Grass fed · Farms are third-party certified to ensure · No antibiotics · Grass finished animals are raised and handled humanely Just Bare (thighs, breasts, tenders, · No added hormones · Decorah, Iowa and in line with the Five Freedoms. · No grains - ever whole chicken) · No antibiotics · No nitrites or nitrates added Rock Cedar Ranch (ground beef, Beeler’s (ham, stub tenders, brats, · Vegetarian and grain diet liver) shanks, pork chops, sausages, ground pork, · No artificial ingredients Niman Ranch (sausages, pork chops) · Grass fed ground sausage, bacon, weiners) · No added hormones (federally prohibited) · 100% of farms are certified humane · Organic corn finished · No gestation crates used · Third-party, independent audits - (certifiedhumane.org) · Decorah, Iowa · Pigs have space and roam free · No cages, no crates American Humane Certified · Pigs are fed a certified non-GMO diet of · No added hormones or antibiotics Breezy Lane Farm (ground pork, Spence & Co (smoked fish) corn and soybean meal · Livestock are always raised outdoors or in pork chops, brats, shanks) · Farm raised salmon from Scotland, · No antibiotics deeply bedded pens · Heritage breeds - primarily Berkshire Norway, Canada, and Chile · No growth promotants · All vegetarian feeds · Non-GMO feed grown on the farm · No preservatives, artifical colors or · No Ractopamine (paylean) · Humanely raised flavorings · No nitrites or nitrates added Nueskes (bacon) · Limited antibiotic use - only when needed · Wild salmon sourced from well managed · No MSG · No nitrites or nitrates added · Plenty of room to run, root, and roam sustainable fisheries · No phosphates · No artificial ingredients · Nora Springs, Iowa · No gluten · Gluten free · Do not use genetically modified salmon · Le Mars, Iowa · No MSG · Kosher certified Tablet-K Harmony Neighbors (brats, ground pork, ground sausage) Loki (smoked salmon, salmon cuts) · Limited antibiotic use - only when needed the guide to recycling · Wild Alaskan salmon · Heritage breed - Berkshire · Gillnet caught · Plenty of room to run, root, and roam in Winneshiek County · Bleeding, dressing, and immersing the · Harmony, MN What we take What we don't take salmon on-board the boat they were Cardboard Basic corrugated boxes or sheets, cereal Milk or juice cartons, drink boxes, caught Luna Valley Farm (ground lamb, boxes, or similar containers. Brown paper plastic or wax coated boxes, or any · Marine Stewardship Council certified as assorted lamb cuts) sacks and brown Kraft paper packaging are cardboard contaminated with oil. sustainably harvested · 100% grass fed and finished also considered to be cardboard. Please · Free of nitrates and preservatives · No grain remove all Styrofoam, plastic bags, and any · No antibiotics other packaging. Staples, tape, and labels Ferndale Market (ground turkey, · Born on pasture are OK to leave on. hot dogs, smoked breasts, frozen tenderloins, · Decorah, Iowa *Corrugated cardboard is not allowed in our frozen thighs, whole turkey) landfill. Please recycle it.* · Free-range Fortune Fish (Lock Duart Norwegian paper Newspapers, magazines, catalogs, office Paper towels, plates, or cups, toilet · No antibiotics farm-raised, net-caught salmon; domestic, paper, egg cartons, phone books, junk mail, paper, wall paper, waxed paper, · No artificial growth promotants wild-caught catfish; select smoked herring paperback books, and shredded paper. Christmas wrap, and stickers. · Fed corn and soybean meal sources from and other varieties of fish. Please deliver hard cover books directly area farms to the recycling center as they need to be · Preferentially sourcing and selling · Custom blended feed containing processed separately from all other forms of environmentally-responsible seafood paper. probiotics, yeast, and natural herbs that addresses local, regional, and · Outdoor access - Spring, Summer, Items stamped with #1 or #2, such as milk Styrofoam, plastic bags, toys, vinyl gloval concerns regarding environmental Plastic Autumn jugs, soap bottles, buckets, water bottles, siding, lawn edging, PVC pipe, performance clam shells, dairy supply barrels and drums. plastic feed sacks, films, rubber, · No additives · Sourcing only from suppliers that share carpet, foam, silage bags, Tyvek, · Cannon Falls, MN their commitment to sustainability and field tile, bubble wrap, or motor oil transparency bottles. Olli (salami) · 100% vegetarian fed Tin cans, pop cans, aluminum foil, frying Nails and screws. These escape all Gerber Chicken (thighs, breasts) metal · No antibiotics pans, bicycles, license plates, lawn mowers, containment systems and cause · No antibiotics tread mills, brass items, electrical cords, major damage to equipment. · Slow cured · No animal or bakery by-products electric motors, power tools, Christmas · Nitrate free · No arsenic lights, bed frames, and wall chargers. · No growth stimulants or hormones Larry Schultz Organic (frozen Glass is only accepted directly at the · 100% vegetarian diet glass whole turkey, frozen whole chicken, frozen recycling center. Please do not put it in the · FACTA LLC humane certification chicken breast, frozen legs and thighs, sliced recycling bins as it contaminates everything standards else and is a major safety hazard. deli meats, ground chicken, ground turkey, gizzards, livers, hearts) It is not possible to list every item that has the potential to be recycled. Bakalars (Cello cod and haddock) Please call or e-mail us with any of your recycling or waste disposal questions. · Certified organic · Wild caught Cod from Iceland The recycling center is open from 6:00 a.m. till 3:00 p.m. Monday through Friday. · Cage-free · Iceland responsible fisheries There is a 24 hour drop-off building in front of the recycling center and numerous · Free-range · Wild caught Haddock from Iceland collection bin sites throughout Winneshiek County. · No hormones *THANK YOU FOR RECYCLING* · No antibiotics Recycling is market driven. Without viable markets, recycling cannot happen. Color
Page 6 the Scoop Y FALL 2019 $10,500 raised for Farmers Market Voucher Program
Mike Bollinger River Root Farm
Maren Beard Luna Valley Farm
Jud Barclay Decorah Community Food Pantry Color
the Scoop Y FALL 2019 Page 7 Broccoli If you love broccoli, thank your genes. A genetic predisposition explains why some people can taste the bitter compounds in the vegetable while others can't. It seems there are plenty of us with broccoli- loving genes, though; broccoli is the most popular cruciferous vegetable in the United States. Originally a type of wild cabbage grown along the Mediterranean, the plant was bred into several sub-species, including broccoli, cauliflower, kale, kohlrabi and Brussels sprouts. In fact, broccoli's Italian name means "cabbage sprout." Broccoli was introduced to France in the 1500s and to England in 1720. Italian immigrants in New York began commercial production in the 1920s, while at the same time the D'Arrigo brothers from Messina, Italy, began production in California. Today, 90 percent of the broccoli grown in the U.S. comes from California. Actually an edible, unblooming flower, broccoli has one of the highest nutritive values of any vegetable. It's especially high in vitamin C and vitamin A (in the form of beta carotene). It's also a good source of protein, vitamin E, thiamin, riboflavin, pantothenic acid, calcium, iron, magnesium, phosphorus, selenium, vitamin K, vitamin B6, folate, potassium and manganese. It's high in dietary fiber and contains antioxidants to boot. You'll find green, blue-green and purple broccoli. One of the most popular varieties is the Italian green (Italian broccoli, sprouting broccoli or Calabrese, named for the city in Italy where it's grown). Broccolini, or baby broccoli, is a mix between broccoli and Chinese broccoli (gai-lan). Broccoli raab (broccoli rabe or rapini) is a popular Chinese vegetable, but it's not actually broccoli. And broccoflowers are a broccoli/cauliflower combo. For maximum nutrition and flavor, cook broccoli as soon as possible after harvest, but don't overcook, or it will become mushy. Lightly steaming produces the perfect texture, and it's said to provide higher nutrient availability than serving broccoli raw. The stalks and head (clusters of tight buds) are all edible. If you find the stalks too tough, simply peel them. For a classic side dish, broccoli is delicious steamed, spritzed with lemon and sprinkled with coarse black pepper and other favorite spices. Broccoli florets are lovely in a salad. Make this Mediterranean Broccoli Salad ahead of time to allow the flavors to meld. For quick and easy, pick up a bag of broccoli slaw mix and combine with lemon yogurt, mayo and dried fruit for an almost- instant Super Slaw. Broccoli is hearty enough for a strong performance in main dishes, too, such as Chinese Beef and Broccoli. Add it to lasagna, grain casseroles and stir-fries. Broccoli Cheddar Frittata makes for a stellar meal at breakfast, lunch or dinner. Soup is a great way to use the broccoli stems that you may have accumulated while making recipes with the florets. No soup repertoire would be complete without a solid Broccoli Cheese Soup, in this case enriched with dark beer and Dijon mustard. Or maybe you'll prefer this simple Creamy Broccoli Soup, with rice and sour cream. Either would be a nurturing dish on a winter's day. While it's available in the produce aisle all year, broccoli is at its peak from October through April. Look for fresh-smelling specimens with strong, dark green color that isn't yellowed. The stems should be lighter green than the buds and easy to pierce with your fingernail (not hard, dry or woody). Avoid heads with flowering bud clusters, opting for tight, compact buds instead. The leaves should look healthy, too. Store unwashed broccoli in loose or perforated vegetable bags in the vegetable drawer of the refrigerator. Try to serve it within three to five days, because the flavor will become stronger and less sweet if it's stored longer. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop. Color
Page 8 the Scoop Y FALL 2019
We our
Spectrum By: Nate Furler, Marketing Manager Partnership Late in 2018, a long discussed collaboration between the Spectrum Network and the Oneota Co-op became a reality. The Spectrum Network works to “increase the independence of adults with disabilities, mental illness, and others with barriers to work and life – helping them to lead more productive, independent lives.” The programs are offered in Winneshiek and Howard Counties in Northeast Iowa. Through continued growth, innovation, and investment in these programs, The Spectrum Network strives to create customized solutions to meet the needs of the adults they serve and to enhance the communities where they live. For a number of years the Co-op has employed individuals with special needs to perform tasks in our operation. Now, thanks to the certified space of the Spectrum Kitchen, we are able to expand our efforts by sending the work of repacking bulk case lots to the Spectrum Kitchen to be completed. Through this collaboration over 1,900 units (on average) of product have been repacked by Spectrum clients in any given month. The Co-op purchases product and recyclable containers from our suppliers and sends these materials for repackaging by Spectrum clients. The Co-op pays roughly $.40 to Spectrum for each individual container of product that is processed at the facility. It is welcome work and experience for individuals seeking the services of The Spectrum Network and we couldn’t be happier with the work they are doing. It is a great partnership that we hope to continue for years to come. Thank you to all the Spectrum clients for the professional service you are able to offer us here at the Co-op and throughout the community. We appreciate you! KDEC FM 100.5 & Good Time Oldies AM 1240 chances kdecradio.com to shop 2MEMBER APPRECIATION DAYs
Wennes Communications * looks forward to serving the KDEC listener! 10% off storewide Tuesday Saturday November 5th November 9th ONEOTA o COMMUNITY FOOD COOPErative May be combined with decorah, iowa other member discounts. Wine turdays *discount excludes Co+op and Member Sa Deals sale items and special-order case 1 discounts. Beer 2-2 pm S ampling ...in the Co-op! BW the Scoop Y FALL 2019 Page 9 Oneota Community Food Co-op The Statement of Cooperative Identity A Cooperative is an autonomous association of persons united voluntarily to meet their Mission common economic, social and cultural needs and aspirations through a jointly-owned and tement S t a The mission of the Oneota Community Co-op is to democratically-controlled enterprise. build vibrant communities and ecosystems by providing organic, locally Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, produced and bulk foods, as well as other products and services that are equity and solidarity. In the Tradition of their founders, cooperative members believe in the sustainable for those who consume and produce them. ethical values of honesty, openness, social responsibility and caring for others. The cooperative principles are guidelines by which Cooperatives put their values into practice. 1st Principle...... Voluntary & Open Membership Ends Policy 2nd Principle...... Democratic Member Control As a member-owned consumer cooperative, the organizational goals of the Oneota Community 3rd Principle...... Member Economic Participation Co-op originate from our commitment to the seven internationally recognized Principles of 4th Principle...... Autonomy & Independence Cooperation and reflect our concern for our community. 5th Principle...... Education, Training & Information 6th Principle...... Cooperation Among Cooperatives The Oneota Community Co-op serves primarily members, customers, and the OCC staff, but also 7th Principle...... Concern For Community its service extends outward to the following: • vendors and suppliers, Cooperative member/ownership benefits the business as well as its members. It provides us • the larger community of cooperatives, with equity to make major purchases (such as new equipment) or improvements (like our four ex- • the wider regional comm unity. pansions). Co-op owners gain many benefits as well as rights and responsibilities. Your partici- Because the Oneota Community Co-op exists as an institution grounded in the cooperative pation and commitment enliven the Co-op and help to make it a true community organization. principles, there will be the following: Patronage dividends will be given in profitable years at the discretion of the Board. A retail source for food and other products that, to the greatest extent possible, end are organic, sustainably produced, locally grown and/or processed and 1 affordable. A business that encourages the expansion of sustainably grown local food sources. Member-ownership end A community that is educated about food and other products which are healthy The Co-op is owned by its members. Member/owners help decide what the store 2 for people and the environment. carries and have a voice in planning the Co-op's future. end A business that promotes the development of cooperation and cooperative enterprise. It's quick and simple to become an owner. You buy a refundable share for $140, 3 usually paying for it over seven years, on a payment plan that suits you. We invite end4 A business that promotes environmental and financial sustainability. you to become one of the owners of this thriving local business! Employment in a work place that provides the personal satisfaction of end collaborative work directed toward common goals and provides extraordinary 5 customer service. As a Co-op member-owner, you can: · Support a locally owned and operated business that is part of our community A diverse, local community whose fabric is strengthened through caring, and end 6 sharing gifts of time, energy and resources. and puts money back into the local economy. · Get additional discounts on specific "member deals" sale items. · Receive a 5% discount on Mondays if you are 60 years of age or older. Oneota Community Food Co-op Staff · Place free classified ads or reduced-rate display ads in The Scoop. · Once each month, ask for your 5% discount on an unlimited quantity of General Manager, David Lester...... [email protected] Financial Manager, Niki Sanness...... [email protected] purchases. (Excludes Member Deals, Co+op Deals, milk, eggs, magazines, HR Coordinator, Kristin Evenrud...... [email protected] wine, beer, fresh breads and pastries and Café items). Marketing and Outreach Manager, Nate Furler...... [email protected] · Receive discounts on Co-op sponsored classes. IT Coordinator, Theresa Kleve...... [email protected] Produce Manager, Betsy Peirce...... [email protected] · Write checks for up to $20 over purchase for cash back. Grocery Manager, Nicole Brauer...... [email protected] · Enjoy a special order case discount on most Grocery, Bulk, Wellness and Deli Manager, Elizabeth Lesser...... [email protected] Produce special orders. Case quantities vary. (Excludes Co+op Deals and Front End Manager, Kristin Evenrud...... [email protected] Wellness Manager, Gretchen Schempp...... [email protected] Member Deals sale items). Bulk Buyer, Nicole Brauer...... [email protected] · Have access to information on the Co-op's financial status. Bakery & Chill Buyer, Jergen Teslow...... [email protected] · Run for a seat on the Board of Directors. Meat Buyer, Nicole Brauer...... [email protected] Cheese Buyer, Beth Rotto...... [email protected] · Vote in Board elections and on referenda. (Share payment must be current). Demo Coordinator, Andrea Springmeier...... [email protected] · Share in the success of the Co-op through your member patronage dividend in Graphics Coordinator, Kaija Kjome...... [email protected] the years where there is sufficient profit. Patronage dividends are given at the Member Volunteer Coordinator, Nate Furler...... [email protected] Customer Service, general inquiries...... [email protected] discretion of the Board of Directors. · Own the store where you shop! · Shares in the Oneota Co-op are fully refundable, minus the administration fee, "The Scoop" Newsletter Staff should you choose to leave the Co-op. Editor...... Nate Furler everyone can shop. everyone welcome. no membership required. Design/Layout...... Kaija Kjome and Nate Furler The Scoop is published quarterly and distributed to 18,000+ residents and members. If you are interested in advertising in The Scoop, please contact Nate Furler at the Co-op - 563.382.4666 or [email protected]. Welcome to these new member/owners: Linda Rose Jean Thompson Carrie Bisantz Carlotta Callahan Tia McInroy Matthew Anderson Amanda Lindsay David Larson 2019-2020 Co-op Board of Directors Mary Haas Wanda Gardner Wil Hansen Brian Crow Michelle Barness ...... [email protected] Sue Anderson Mallory Askelson Fernando Balandran-Oviedo Nicole Tayek Detra Dettman...... [email protected] Frances Rhodes David Young Jenny Klotzbach Virginia Pazour Scott Hawthorn - Vice President ...... [email protected] Miranda Stark Stephanie Hoff Lori Ostlie Betty Koch Chontel Syfox Jenifer Ward Ellen Dostal Bill Iverson - Secretary...... [email protected] Madeline Kuehn Madeline Flom-Staab Jennifer Joy Bahnemann Staci Lammers Janet Starr Emily Neal - Treasurer ...... [email protected] Amanda Peterson Edna Jacobson Erin Gjere Kristi Lynch Andy Sassaman...... [email protected] Levi Bird Rachel Zander Megan Gates Elizabeth Wiste Scott Timm - President...... [email protected] Rachel Schuman Joan Nelson Linda Silber Markus Buchite Rose Tilleraas Lois Kuennen Lisa Goodwin Evie Milbrandt Cheryl Phillips-Fish Michael Ellingsen Anna Yoder Kathleen Rupert WELLNESS WEDNESDAY Theresa Smith Carla Wood Mary Larew Michelle O'Connell FIRST WEDNESDAY Terre Wenthe Erica Riha-Reynolds Barry Christensen of every month Member Volunteers - May/Jun/Jul/Aug members receive THANK YOU to all of the Co-op members who helped out in one way or another as 5% off Wellness products member volunteers. Your efforts make us better. (excludes already marked down Brenda Burke DEALS sale items) Scott Hawthorn Sabrina Claman Cynthia Lantz Scott Timm Brittney Claman Joanne Wu Amy Jensen Aimee Viniard-Weideman Annette Schweinefus Michael McElrath Karen Martin-Schramm Emily Neal Wendy Stevens Kristin Eggen Curt Iverson Michelle Barness Louise Hagen Arllys Adelmann Diana Fern Bill Iverson Katie Lawless Jon Hart Taylor Claman Andy Sassaman Johanna Bergan Mary Hart Russell Baldner Senior Citizen Discount Monday Michelle Chamlee Onita Mohr Barb Dale Randall Duvall Jerry Aulwes Carol Bentley-Iverson Jim Stevens Every Monday members who qualify for senior discount Cathy Baldner Janet Snider Linda Martin (60 years of age or older) receive an extra 5% off most purchases. If you are interested in learning about the member volunteer program at the Co-op, (excludes already marked down Co+op Deals sale items) please contact us at [email protected]. BW
Page 10 the Scoop Y FALL 2019 these sales valid oct 2 - oct 15, 2019 Co+op Deals sale prices are available to all shoppers of the Co-op!
Brain ostin Bo g Supplements
want to tell eve a love & ryone bout?
Not all flyer items available in-store, but please speak to a staff member about placing a special order. Color the Scoop Y FALL 2019 Page 11
Our Fa vor i t e Brain ostin Bo g Supplements
By: Carrie Johanningmeier, Wellness Buyer Nordic Omega-3 Gummies to keep your There are things you can do that may increase child’s brain boosted or Ultimate Omega soft your brain power and your ability to remember. gels for high quality concentrated fish oil. ou Here are some of our favorite supplements ate Y r Ow that may help boost that memory, keep you Gingko Biloba re n focused and motivated, and eliminate that C brain fog to keep you better concentrated. A great herb for increasing circulation to the brain and ensuring those nutrients are Cheesy Multivitamin delivered to where they need to go. Increases neurotransmitter function helping to improve A multivitamin includes a combination of cognition and short term memory. Available vitamins and minerals to ensure you have in liquid and capsule form. an adequate daily supply. Megafood has Stuffed Squash Non-GMO, vegetarian, certified glyphosate Host Defense By Beth Hoven Rotto, Cheese Buyer residue-free multivitamins made with real Fall harvest brings us a variety of delicious squash from the garden, farmers market or piled high Host Defense MycoBotanicals Brain is food and added nutrients. To make it easier on Co-op shelves. I always treasure the first delicata squash as I do the last of the zucchini. For a mixture of Ginkgo, Bacopa and Gotu than ever for you to get the nutrition you need, this recipe you need to begin by choosing a squash. From my days as Seed Librarian at Seed Kola together with Lion’s Mane, Reishi and Megafood now offers Multivitamin Soft Savers Exchange, I remember several different species that are all called squash. C. maxima Cordyceps to form a product that is known Chews - an easy and delicious way to help fill includes the really large types of winter squash (and some smaller ones.) These are some of for its purposes of enhancing cognitive the gaps in your diet. the most delicious squash. (But how do you cut up those really big ones. One of my friends performance. suggested dropping them from a height onto a hard surface (but good luck.) C. pepo includes B-Complex Host Defense Lion’s Mane is a mushroom pumpkins, acorn squash and lots of summer squashes, C. moschata includes the Butternut In addition to a multivitamin, additional noted for support of memory, focus, squash and C. mixta includes the cushaw varieties. If you have a favorite squash, find out its B vitamins can be helpful for improving and nerve health. A smart way to help species then give a new squash from the same species a try. I love trying new types! supercharge your brain and nervous system. cognitive function. They are essential for Once you've decided on your squash and are ready to make dinner, wash the squash, cut in half, producing neurotransmitters that can Host Defense MycoBotanicals Brain Energy scrape out the seeds, brush cut sides with olive oil, set cut side down in a pan with sides and influence mood and can be helpful for anxiety Powder naturally supports your ability to bake at 350 for 25-40 minutes, until tender (but not collapsing. Stick with a fork to check its and depression. keep your mental edge. Combines cognition- tenderness.) strengthening lion’s mane with Yerba Mate While it's baking, gather ingredients for your filling. Since this is Cheesy Stuffed Squash, begin Omega-3 and the adaptogen eleuthero to promote by choosing the cheese. This will hold things together so you will want a good melting cheese, brain function with a boost of energy to help A fish oil supplement is the best way to like Swiss, Cheddar (younger cheddar works better than well aged cheddar), Comte Gruyere, you through your day. get the appropriate dose of omega-3 fatty Jarlsberg, Monterey Jack, Gouda or Asiago. Make your choice and cut about 1 cup or more into acids. A combination of both EPA and DHA Host Defense MycoBotanicals Brain and small cubes, or grate if you prefer and toss into a mixing bowl. is important for supporting nervous system Body Powder includes organic Turmeric and Next choose your favorite nut or seed, chop, and add about 1/4 cup. Try walnuts, pecans, function leading to potential improved Ginger to support whole body health. Reishi sunflower seeds or pumpkin seeds. If those don't appeal, substitute some cooked bacon learning, attention and concentration. supports heart health and Lion’s Mane crumbles - or a little of both. Consider supplementing with Nordic Naturals promotes mental acuity and brain health. Choose at least one of the following as well: finely chopped apple, raisins, pomegranate seeds, ribbons of tender greens, or diced red onion. Add to the bowl. Pair an herb with your choices so far - think parsley, thyme, rosemary, and/or chives. And season duct we sell t with a little salt and pepper. ere a pro hat you ju Now look in your refrigerator/cupboard for anything else that appeals in connection with the Is th st choices you've made. Perhaps cooked grains, leftover cornbread, small amounts of leftover & want to tell everyo abo cooked veggies. I read once that whatever food you have leftover is perfect for use in another e ne ut? dish. (Remember this to avoid food waste.) Stir and sample your creation with each addition to lov see if you like the way things are going. Mix it all well. tell them with a When your squash in done to perfection, remove from oven and increase heat to 425 degrees. Scoop the filling into the squash cavities, piling as high as necessary to use up your stuffing. Member Return to the oven for 10 minutes. Enjoy. If you love what you've created, be sure to write it member pick! down. Even if you don't follow it exactly next time, you can use it for good ideas! Just go to our website under the “Contact” drop down menu tab and click on the “Member Pick” form and fill it out - it’s that easy!
looking to y Subscribe to our weekly e-newsletter sta -to-dat up e? Facebook: Twitter: Instagram: by filling out the form at the Oneota Community @oneotacoop oneotacoop bottom of this page! Food Co-op Color
Page 12 the Scoop Y FALL 2019 Creamy Broccoli Soup Creamy Chicken & Rice Soup By: Robin Asbell By: Robin Asbell If you are making other broccoli dishes in which you really only want the florets, save the stems Wild rice is native to the upper Midwest, where it is still hand harvested by knocking the grains and use them within the week for this. You only need 2 cups of florets to stir in after pureeing, so into a canoe. Real, wild harvested wild rice is mottled gray and cooks more quickly than make up the difference with peeled and chopped stems in the soup. Alternately, just use a big cultivated wild rice. Cultivated wild rice is shiny, black, and has much larger grains than the wild bunch of broccoli, and use up every bit of it. kind. If you can find really wild wild rice, buy it, and the rest of the time enjoy cultivated rice for Ingredients the nutty, chewy grain it is. Ingredients 1 1/2 pounds broccoli, stems peeled, 2 cups florets reserved OR a heavier ratio of stems: 1 1/4 pound stems and 5 ounces broccoli florets 1/2 cup wild rice 1 teaspoon dried sage 1 medium onion, chopped water 1/2 teaspoon salt 1 1/2 cups vegetable stock or water 2 tablespoons butter 1/2 teaspoon black pepper 3 tablespoons white rice 1 large onion, chopped 3 tablespoons unbleached flour 1 cup sour cream 2 medium carrots, chopped 3 cups chicken stock 1/2 cup milk 2 ribs celery, chopped 1 medium cooked chicken breast, chopped 1/2 teaspoon salt 1 teaspoon dried thyme 1/2 cup cream 1/2 teaspoon black pepper Preparation 1 teaspoon dried basil In a small saucepan, bring wild rice and 3 cups water to a boil, then reduce to medium low. Cook Croutons for 30 minutes for hand harvested rice, 45 minutes to an hour for cultivated wild rice. Test the Preparation rice for doneness by removing a few grains and biting into them, they should be tender. When fully cooked, drain the rice and reserve. Peel and chop broccoli stems and onion, reserving the broccoli florets. Put in a big pot, add rice and stock or water. Bring to a boil and reduce to a simmer until vegetables and rice are very In a large pot, melt the butter over medium heat, then add the onions, carrots and celery. Sauté tender, about 15 minutes. Reserve 2 cups of broccoli florets, then add the rest of the florets to for 5-10 minutes, until the onions are soft. Add the thyme, sage, salt and pepper and stir for a the soup and simmer for 5 more minutes. Steam or microwave the remaining 2 cups broccoli minute, then sprinkle over the flour and stir to coat the vegetables. Sauté for a minute, until the florets just until crisp tender. flour starts to stick a little. Gradually stir in the stock, scraping up any flour coating the pan. Bring the liquid to a bubble, and add the chicken, cooked wild rice and cream and stir until the Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as soup thickens slightly and all the ingredients are warmed through. it becomes smooth. Return to pan and gently reheat, whisking in just enough milk to thin to a Recipes by Robin Asbell, also available at StrongerTogether.coop. Find more recipes and information about your food consistency of your liking. Stir in broccoli florets, salt, pepper and basil. Warm just to serving and where it comes from at www.strongertogether.coop. temperature. Be very careful not to boil.
pre-order starting october 1st Order your holiday turkey from the Oneota Co-op ~ online and in-store oneotacoop.com ~ 563-382-4666 Ferndale $2.49/lb Cinnamon Apple Chips with Dip antibiotic free, free range Homemade apple chips with peanut butter yogurt dip hit the spot for an anytime snack. Larry Schultz $3.89/lb Ingredients certified organic, antibiotic free, free range 4 large apples 2 teaspoons cinnamon 1 tablespoon sugar local 2 teaspoons vegetable or coconut oil 1/4 cup creamy peanut butter 1/4 cup Greek yogurt Reprinted by permission from StrongerTogether.coop. 2 tablespoons honey Find more recipes and information about your food and where it comes from at www.strongertogether.coop. Preparation Heat oven to 200°F. Cut apples in half. Remove seeds, stems and bottoms. Use a sharp knife to make thin crosswise slices. Place the half-rounds in a large bowl, and sprinkle with cinnamon and sugar. Toss to coat. Drizzle two sheet pans with oil, then spread the apple slices on the pans. Bake for 2 1/2 hours. Place on racks to cool. While apple chips cool, combine peanut butter, yogurt and honey in a small bowl and stir. Place apple chips on a plate with the bowl of dip in the center and serve. Serving Suggestion Make ahead of time as an after-school snack for hungry kids, or jazz up breakfast oatmeal with a side of apple chips and dip. Chips will keep in an airtight container at room temperature for up to 4 days. Don’t miss this festive evening with delicious food, unique auction items, great music & entertaining games!
Proceeds Saturday, October 12th support
Get Tickets at: eaglebluffmn.org/banquet or call 507-467-2437
The Co-op ® Will be closed ONEOTA Celebrate Fall FREE th COMMUNITY HARVEST Event November 28 FOOD FESTIVAL COOPErative October 5 decorah, iowa noon-4pm for Thanksgiving Soup cook-off, pumpkin carving, garlic Seed Savers Exchange | Decorah, Iowa workshop, cider pressing and more seedsavers.org Free Event